Quote:
Originally Posted by Alfisti
But it's not a roast, it's a stew now. And if i am stewing, i agree one needs to sear so then a cast iron pot sears brilliantly and gets better flavour because you can then simmer for 4 to 6 hours on low and retain the browned goodness flavour found on the pan, there's a french word for it .. broulire or something.
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Pot roast is NOT stew. Prepared properly, it is not even close to stew.
